Technical Abstract: Fruit of 'Marion', as well as those of 'Marion's parents, grandparents, great grandparents and great-great grandparents that were available were evaluated for the volatiles that impact flavor. These various parents include blackberries from several species, raspberry and raspberry-blackberry hybrid genotypes. Each genotype in the pedigree had a specific volatile composition. While we could not determine inheritance of the different volatiles, we could determine trends. For example, Red raspberry was dominated by norisoprenoids, lactones, and acids. 'Logan' and 'Olallie' also had a norisoprenoid dominance but at much lower concentrations. The concentration of norisoprenoids in other blackberry genotypes was significantly lower. Terpenes and furanones were predominant in wild 'Himalaya' blackberry, whereas terpenes were the major volatiles in 'Santiam'. 'Marion', a selection from 'Chehalem' and 'Olallie', contained almost all of the volatile compounds in its pedigree at moderate amounts. An inherent pattern was observed for some volatile compounds in the 'Marion' pedigree. Raspberry and 'Logan' had a very high concentration of ß-ionone, but was reduced by half in 'Olallie' and by another half in 'Marion' as the crossing proceeded. A high content of linalool in 'Olallie' and a low content in 'Chehalem' resulted in a moderate content of linalool in their progeny 'Marion'. However, the concentration of furaneol in 'Marion' was higher than in its parents. This information will help us design crosses and experiments to continue our quest to improve blackberry flavor.